|
Instructions |
|
|
Place a teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in preheated 350-degree oven for a few minutes, until butter melts.Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with
|
|
|
Whisk cake flour, cocoa and salt in a bowl. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: It may splash.)
|
|
|
Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat 10 seconds.
|
|
|
Divide batter evenly among pans. Bake in a preheated 350-degree oven 40 to 45 minutes, until a cake tester comes out clean. Let cakes cool in pans 20 minutes. Remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
|
|
|
Originally Submitted
3/6/2007
|